Pull Apart Parmesan Sage Butter Brioche Rolls

These Pull Apart Parmesan Sage Butter Brioche Rolls are a luxurious upgrade from your classic dinner roll. Fluffy and rich with a soft, buttery interior and golden crust, they’re swirled with crispy garlic sage butter and nutty parmesan for incredible flavor in every bite. Perfect for cozy family dinners or elegant gatherings.

Why You’ll Love This Recipe

• Fluffy, rich brioche dough made simple with instant yeast

• Enhanced with crispy sage and roasted garlic brown butter

• Packed with savory parmesan in every soft roll

• Impressively delicious yet beginner-friendly

• Make-ahead and freezer-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• 2½ to 3 cups all-purpose flour, plus more for rolling

• 1 cup grated parmesan cheese

• ½ teaspoon kosher salt

• ⅔ cup warm whole milk

• 2¼ teaspoons instant yeast

• 1 tablespoon honey

• 2 eggs

• 1 egg, beaten (for brushing)

• 1 stick (8 tablespoons) salted butter, at room temperature

For the sage garlic butter:

• 1–2 cloves garlic, smashed

• 12–16 fresh sage leaves (adjust to taste)

• 6 tablespoons salted butter (divided: 2 tablespoons for browning, 4 for the sage butter blend)

Directions

1. Make the dough: In a stand mixer bowl, combine 2½ cups flour, instant yeast, parmesan, and salt. Add warm milk, honey, 2 eggs, and 2 tablespoons softened butter. Using the dough hook, mix until a soft dough forms (4–5 minutes). If sticky, add up to ½ cup more flour. Cover and let rest 30 minutes to 1 hour.

2. Prepare sage butter: In a skillet over medium heat, melt 2 tablespoons butter with garlic and sage. Cook 3–4 minutes, until the sage is crispy and butter is browned. Cool slightly, then mash the garlic and chop the sage. Mix with remaining 4 tablespoons butter.

3. Roll the dough: Lightly flour your surface. Roll dough into a 12×18 inch rectangle. Spread sage butter evenly over the dough. Starting from the long edge, roll into a log.

4. Shape the rolls: Cut log into 8 equal pieces. Pinch the ends to seal and roll into balls. Place in a buttered 9×5-inch loaf pan.

5. Second rise: Cover and let rise for 15–20 minutes.

6. Bake: Preheat oven to 450°F. Brush rolls with beaten egg. Bake for 20 minutes, then reduce temperature to 350°F and bake for another 25–30 minutes, until golden and cooked through.

7. Serve: Enjoy warm with additional sage butter or a sprinkle of flaky sea salt.

Servings and timing

• Servings: 8

• Prep time: 15 minutes

• Cook time: 45 minutes

• Total time: 2 hours

Variations

• Add a touch of lemon zest to the sage butter for brightness

• Use rosemary or thyme in place of sage

• Make smaller rolls by cutting dough into 12 or 16 pieces

• Add minced sun-dried tomatoes or caramelized onions for extra flavor

• Substitute gruyère or asiago for parmesan

Storage / Reheating

• Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days

• Reheating: Warm in the oven at 300°F for 10 minutes or toast lightly

• Freezing: Freeze baked rolls or unbaked shaped rolls for up to 3 months. Thaw before baking or reheating

FAQs

Can I use active dry yeast instead of instant yeast?

Yes. Dissolve it in warm milk with honey first and let it foam for 5–10 minutes before adding to the flour.

Can I make these without a stand mixer?

Yes, mix the dough with a wooden spoon and knead by hand until smooth and elastic.

How do I prevent the rolls from burning on top?

Bake on a lower oven rack and cover loosely with foil if browning too quickly.

Can I make these ahead?

Yes. Assemble the rolls and refrigerate overnight before the second rise. Bring to room temp and bake as directed.

Can I double this recipe?

Absolutely. Use two loaf pans or a 9×13 pan and adjust baking time slightly.

What’s the texture of the finished rolls?

Soft, airy, buttery inside with a golden crust on top. The parmesan adds a slightly chewy edge.

Can I use dried sage instead of fresh?

Fresh sage is best for flavor and texture. If using dried, reduce to 1–2 teaspoons.

Is there a gluten-free alternative?

Use a 1:1 gluten-free flour blend. Note: texture may differ slightly, and dough might need more structure.

Do I have to include parmesan?

No, you can omit or substitute with another cheese, but parmesan adds a distinct nutty depth.

What should I serve these with?

They pair beautifully with soups, casseroles, roast chicken, or creamy pastas.

Conclusion

Pull Apart Parmesan Sage Butter Brioche Rolls bring together the comforting warmth of homemade bread with the sophisticated flavors of sage, garlic, and parmesan. With a tender brioche base and swirls of herby butter, these rolls are perfect for elevating weeknight meals or impressing at special gatherings. Whether you serve them alongside a fall stew or with holiday dinner, they’re guaranteed to disappear fast.